Swedish Beef Hash – Pytt i Panna is a superbly simple Swedish recipe. Its an ideal filling recipes for all of the family that is enjoyed by everyone as a main dish. I like to spice it up a little with sliced chilli but that’s optional. This is a lovely meal with the essentials – protein, vegetables and eggs. This is also a brilliant breakfast and brunch dish, one large pan in the middle for everybody.
Swedish Beef Hash – Pytt i Panna
A Swedish variation of good old Beef Hash. This is easy to prepare and cook but always a meal maker.
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Add to CollectionServings: 4 people
Calories: 606kcal
Ingredients
- 1 1/2 lbs beef 1/2-inch cubes
- 4 tbsp butter
- 3 large boiled potatoes 1/2-inch cubes
- 1 large onion chopped
- 4 large eggs raw, poached, or fried
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
Instructions
- Heat 1 Tbs (15 ml) of the butter in a large non-stick frying pan over high heat and saute the beef until browned and crisp, about 10 minutes, seasoning with salt and pepper as it cooks.4 tbsp butter, 1 1/2 lbs beef
- Transfer to a plate.
- Heat 2 tbsp (30 ml) of the butter in the same pan and cook the potatoes until browned and crisp, also about 10 minutes.4 tbsp butter, 3 large boiled potatoes
- Transfer to the same plate as the beef.
- Heat the remaining butter in the same skillet and sauté the onion until browned around the edges, also about 10 minutes.4 tbsp butter, 1 large onion
- Return the beef and potatoes to the pan and heat through, adjusting the seasoning with salt and pepper if needed.1 pinch Salt, 1 pinch ground pepper
- Transfer to 4 to 6 serving plates and top each with an egg.4 large eggs
Notes
Please note that the 4 tbsp of unsalted butter is not used 4 times but 1 tbsp in step 1, 2 tbsp in step 3 and the final 1 tbsp in step 5.
Nutrition
Calories: 606kcal | Carbohydrates: 4g | Protein: 45g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 178mg | Sodium: 743mg | Potassium: 590mg | Fiber: 1g | Sugar: 2g
Had this for brunch with my sons last weekend. It went down a treat. Give this a go. Found it best with poached.